Rice Noodle Stir Fry

Tender rice noodles and caramelized vegetables in a sweet, savory, slightly fiery sauce. This quick-and-easy dish is healthy, gluten-free, and ready in minutes.

Course Appetizer, Main Course, Side Dish

Cuisine American, Asian

Diet Gluten Free, Vegan, Vegetarian

Keyword easy stir fry dinner, gluten free noodle recipe, rice noodles, vegetarian noodle recipe

Prep Time 10

Cook Time 10

Soaking Time 10

Total Time 30

Servings

Calories 534kcal

Author Robin Miller

Ingredients

1 pound rice noodles such as pad thai noodles
3/4 cup chicken broth or vegetable broth
1/2 cup soy sauce or tamari sauce, liquid aminos, or gluten-free soy sauce
2 tablespoons brown sugar or honey
2 tablespoons Szechuan chili crisp or chili garlic sauce, or sambal oelek, or more/less to taste
1 teaspoon sesame oil
1 tablespoon avocado oil or vegetable oil
1/2 cup sliced red onion
1 bell pepper any color, seeded and cut into thin strips
2 carrots cut into matchsticks
1 tablespoon minced fresh ginger
3-4 cloves garlic minced
1/4 cup fresh cilantro leaves

Instructions

Soak the noodles in a large bowl of hot water for 10 minutes (or according to package directions; thicker noodles take slightly longer). Drain and set aside.
In a medium bowl, whisk together the broth, soy sauce, brown sugar, chili crisp, and sesame oil. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, and carrots and cook for 3 to 5 minutes, until the vegetables soften. Add the ginger and garlic and cook for 1 minute.
Add the noodles and stir fry for 1 minute. Add the sauce and bring to a simmer. Simmer for 2 to 3 minutes, until the sauce is mostly absorbed. Top with cilantro and serve.

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